Swedish Sweet Mustard Recipes

SWEDISH SWEET MUSTARD

Steps:

• Place all the ingredients in the container of a blender, blend for 1 minute.
• Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer.
• The mustard should be a little thicker than heavy cream.
• Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using.
• The longer it sits, the better it tastes; it also will get thicker and more yellow.

SWEDISH STYLE MUSTARD

Steps:

• Beat the eggs in a stainless steel sauce pan.
• Add remaining ingredients, mix well.
• Cook over low heat stirring constantly until the mixture thickens (apprx 10 minutes).
• Cool and put in a sealed jar& refrigerate.

SWEET MUSTARD SAUCE

Steps:

• Combine the sweet mustard and 2 tablespoons of the Dijon mustard in a medium bowl. Add the sugar and 1 tablespoon of the vinegar. Gradually add the oil, whisking constantly. Adjust the flavors as necessary. The sauce should be neither overly sweet nor overly acidic. Add a little water if the sauce gets too thick. Stir in the chopped dill. It will keep, refrigerated, for 2 to 3 weeks.

SWEET AND HOT MUSTARD

Steps:

• In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit for 3 hours.
• Combine the mustard mixture with the sugar and eggs in the top of a double boiler.
• Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise).
• Store in refrigerator.